Hey there, fellow food lovers! If you’re anything like me, you love a dish that’s full of flavor but doesn’t take hours to make. Enter Spicy Eggplant Penne with Garlic and Tomatoes! It’s got all the good stuff—roasted eggplant, garlic, chili oil, and a rich tomato sauce. Plus, it’s ready in just 30 minutes, making it perfect for those busy nights when you want something comforting but don’t want to spend ages in the kitchen. Let’s dive right into it!
Try my Creamy Lemon and Green Pea Pasta recipe.
Why You’ll Love This Recipe
→ Quick & Easy: Ready in just 30 minutes—perfect for busy nights when you need something tasty fast.
→ Flavor Packed: Roasted eggplant, garlic, and chili oil create a sauce that’s full of rich, bold flavors.
→ Spicy (but not crazy spicy): The chili flakes add a nice kick without burning your taste buds off. Adjust the spice level to your liking!
→ Comforting & Filling: Hearty wholewheat penne and tender eggplant make this dish super satisfying.
→ Customizable: Want more heat? Add extra chili. Prefer less spice? Skip the chili flakes. You do you!
→ Vegetarian & Healthy: A great option for meatless meals, packed with veggies and all the good stuff.
Trust me, once you try it, you’ll want to make it again and again!
What You’ll Need To Make
When it comes to this Spicy Eggplant Penne with Garlic and Tomatoes, the ingredients are simple, but they pack a punch! Here’s why I love each one:
→ Eggplant: This veggie gets a bad rap sometimes, but when it’s roasted up and mixed with the sauce, it’s pure magic. It absorbs all those flavors and adds a lovely, tender texture.
→ Chili Oil: If you’re into a little heat (or a lot!), chili oil is a game-changer. It gives the dish a nice spicy kick without being overpowering. Plus, it brings a rich, savory flavor to the whole thing.
→ Garlic: Is there any dish where garlic doesn’t make it better? This one’s no exception. It adds a bold, fragrant punch to the sauce that you just can’t beat.
→ Tomatoes: Sweet, juicy, and saucy—tomatoes are the base of this dish and bring everything together. They add that perfect balance of tanginess and sweetness.
→ Chili Flakes: These little guys are optional, but if you want that extra heat, toss them in! You can control how spicy it gets, so go as mild or fiery as you like.
Try my One Pot Spinach and Salmon Pasta recipe.
| Ingredients: Serves 4 |
|---|
| – 2 egg plants (aubergines) |
| – 10.6 (300g) dried wholewheat penne |
| – 2 tbsp chili oil |
| – 4 cloves garlic, sliced |
| – 1 x 14 oz (400g) tin plum tomatoes, with juices |
| – chili flakes, to taste |
With these key ingredients, you’ve got all the flavor you need to make a seriously tasty pasta dish!
What You’ll Need To Do
Time required: 30 mins
1| Start by halving the eggplants and tossing them into a pot of boiling water for about 5 minutes. Once they’re softened, take them out and chop them into bite-sized chunks (about 1-inch).
2| While you’ve got that eggplant going, cook the pasta in the same pot of water according to the package instructions. Why waste time, right?
3| Now, heat up some chili oil in a large pan. Toss in those eggplant chunks, a pinch of salt, and a dash of pepper. Fry ‘em up on high heat, stirring every now and then until they start to get a nice little golden brown.
4| Time to add the garlic! Let it cook for 2 minutes until it smells all fragrant and delicious. Now, pour in the tomatoes, breaking them up with a spoon, and sprinkle in some chili flakes (go wild if you like it spicy). Let it simmer while the pasta finishes cooking.
5| Drain the pasta, but don’t toss all that water just yet—save a bit! Add the pasta into the pan with the sauce and toss it all together, adding a bit of that pasta water to make everything come together nicely.
6| Serve it up, and enjoy the spicy, saucy goodness!
Glycemic Index: Low (43) Glycemic Load: High (31)
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Here are some fun recipe swaps and tweaks to give your Spicy Eggplant Penne with Garlic and Tomatoes a fresh twist:
Recipe Swaps
- Pasta Swap: If you’re looking to switch things up, try using zucchini noodles or spaghetti squash for a low-carb version. Or go with gluten-free pasta if you need to keep it gluten-free.
- Eggplant Swap: Not a fan of eggplant? No worries! You can swap it out for mushrooms or butternut squash for a similar texture and a slightly different flavor.
- Chili Oil Swap: If chili oil’s not your thing, try olive oil with a dash of red pepper flakes for a milder heat. You could also use garlic-infused olive oil for extra garlic goodness.
- Tomato Swap: Use fire-roasted tomatoes for a smoky twist, or even sun-dried tomatoes if you want a richer, more intense tomato flavor.
Try my Vegan Marry Me Pasta Sensation recipe.
Tweak Ideas
- Add Protein: Throw in some grilled chicken, tofu, or ground turkey if you want to bulk up the dish with some extra protein.
- Creamy Version: For a creamy pasta, stir in a bit of cream cheese, ricotta, or cashew cream just before serving to create a rich, velvety sauce.
- More Veggies: Get creative with your veggies! Toss in some spinach, zucchini, or bell peppers for extra color and nutrients.
- Herb Twist: Add some fresh basil or oregano for a herby kick, or sprinkle some parmesan cheese on top for that perfect finishing touch.
These swaps and tweaks will let you make this dish your own and keep it exciting every time you make it!
Useful Tips for Success
Here are some useful tips to help you make your Spicy Eggplant Penne with Garlic and Tomatoes even better:
Salt the Eggplant: Before cooking, sprinkle the chopped eggplant with salt and let it sit for about 15 minutes. This helps draw out excess moisture and reduces bitterness. Just rinse and pat dry before cooking.
Don’t Overcrowd the Pan: When frying the eggplant, make sure not to overcrowd the pan. This helps the eggplant brown evenly and get that nice, crispy texture. If necessary, cook in batches.
Use High Heat for the Eggplant: Fry the eggplant on high heat to get a golden, slightly crispy exterior while keeping the inside soft and tender. High heat will also help it absorb the flavors better.
Reserve Pasta Water: Always save a cup of pasta cooking water before draining. You can add this starchy water to your sauce to help it stick to the pasta and create a silky texture.
Adjust Spice Levels: If you’re sensitive to spice, start with just a pinch of chili flakes and chili oil. You can always add more to taste as the dish cooks.
Add Fresh Herbs: A sprinkle of fresh basil or parsley right before serving adds a fresh, aromatic kick that balances out the richness of the sauce.
Let It Rest: After mixing the pasta with the sauce, let the dish sit for a few minutes before serving. This allows the flavors to marry together and makes each bite even tastier.
Customize the Pasta Shape: While penne works great, any pasta shape you like (such as rigatoni, fusilli, or spaghetti) will work perfectly here.
These simple tips will elevate your dish and make sure it turns out just right every time! Enjoy!
Try my Red Pesto Pasta with Roasted Vegetables (Vegan) recipe.
Serving Suggestions
Here are some great serving ideas to complement your Spicy Eggplant Penne with Garlic and Tomatoes:
Side Salad: A crisp arugula or mixed greens salad with a tangy vinaigrette, such as lemon and olive oil, adds a refreshing contrast to the richness of the pasta.
Garlic Bread: Serve with some warm, crusty garlic bread or cheesy breadsticks for the perfect way to scoop up every last bit of sauce.
Roasted Vegetables: Pair your pasta with a side of roasted or steamed vegetables, like broccoli, carrots, or cauliflower, for a healthy and colorful addition.
Side of Sautéed Greens: A sauté of kale, Swiss chard, or spinach is a great way to add extra nutrients and flavor to your meal.
Fresh Herb Topping: A sprinkle of fresh basil, parsley, or chopped chives on top adds a burst of freshness and brightness.
Fruit Salad: For dessert, a simple fruit salad of oranges, berries, or apples can cleanse the palate and add a bit of sweetness after the spicy meal.
Crispy Side: A side of crispy fried chickpeas or pan-seared tofu cubes can add a nice crunch and extra protein.
Wine Pairing: A light, crisp white wine like Chardonnay or Sauvignon Blanc can complement the dish’s flavors nicely.
These ideas will help elevate your meal and make it a well-rounded, satisfying experience!
Storage Suggestions
Here are some storage options to keep your Spicy Eggplant Penne with Garlic and Tomatoes fresh for later:
Refrigeration:
- Store in an airtight container for up to 3-4 days in the fridge. Make sure it’s well-sealed to prevent the pasta from drying out.
- For extra sauce: If you’ve got a lot of sauce leftover, you can store it separately in a smaller container to keep the pasta from soaking it all up.
Freezing:
- This dish can be frozen, but note that the texture of the eggplant might change slightly after thawing. To freeze, place the cooled pasta in an airtight container or freezer-safe bag. It’ll keep for up to 1-2 months.
- For freezing: Make sure to let the pasta cool completely before freezing to avoid condensation, which can cause freezer burn.
Reheating:
- Microwave: Just pop it in a microwave-safe dish and heat in 30-second intervals, stirring in between, until hot. You may want to add a splash of water or broth to loosen up the sauce if it thickens.
- Stovetop: Reheat in a pan over low heat with a little extra chili oil or olive oil. Stir occasionally to heat through evenly.
Meal Prep:
- This recipe is great for meal prep! You can store individual servings in separate containers for easy grab-and-go lunches or dinners throughout the week.
These storage tips will keep your pasta fresh and ready for a quick meal when you need it!
Final Thoughts
And there you have it—Spicy Eggplant Penne with Garlic and Tomatoes, a simple, flavorful dish that’ll have you coming back for more. Whether you’re craving a spicy kick or just looking for something hearty and satisfying, this one’s a winner. Trust me, your taste buds will thank you! So go ahead, give it a try, and let me know how it turned out. Happy cooking!
Recipe Card
Spicy Eggplant Penne with Garlic and Tomatoes
Craving a quick, flavorful dish? Try my Spicy Eggplant Penne with Garlic and Tomatoes! 🌶️ It’s easy, tasty, and perfect for when you need something comforting in a hurry. Ready in 30 minutes! 😋
Ingredients
Instructions
-
Step 1:
Halve the eggplants and blanch in boiling water for 5 minutes. Remove and chop into 1-inch (3cm) chunks. -
Step 2:
In the same water, cook the pasta according to package instructions. -
Step 3:
Heat chili oil in a large pan. Add eggplants, salt, and pepper, and fry on high heat, stirring regularly. -
Step 4:
Add garlic and cook for 2 minutes. Pour in tomatoes, breaking them up, and stir in chili flakes. Simmer until the pasta is ready. -
Step 5:
Drain pasta, reserving some cooking water. Toss pasta with the sauce, adding cooking water as needed. Serve.
Servings 4
- Amount Per Serving
- Calories 437kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 77g26%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
